Name: Healthy caponata pasta recipe | World Cancer Research Fund
Prep time: 35
Cook time: 35 min
Yield: 2
Ingredients: 1 teaspoon rapeseed oil 1 large aubergine, chopped 1 teaspoon dried oregano ½ red onion, finely sliced 1 clove garlic, finely sliced 1 tablespoon capers, drained 1 tablespoon balsamic vinegar 1 x 400g can chopped tomatoes 150g wholemeal penne pasta Small handful fresh parsley, roughly chopped Freshly ground black pepper, to taste

Home - Recipes and Healthy Eating - Caponata pasta

Use up aubergine with this delicious and fragrant penne recipe

35 minutes

Serves 2

Recipe by: Sarah Drabble | Nutritionist

Wholegrains are amazing! They keep you feeling fuller for longer and help protect against bowel cancer. This recipe uses wholewheat penne pasta – enjoy!

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Recipe by: Sarah Drabble | Nutritionist

Wholegrains are amazing! They keep you feeling fuller for longer and help protect against bowel cancer. This recipe uses wholewheat penne pasta – enjoy!

Rate

Print

Method

Heat the oil in a large, non-stick saucepan over a medium-high heat. Add the aubergine and oregano, and cook for 5 minutes, stirring regularly.
Reduce the heat and add the onion. Cook for about 2–3 minutes, until the onion starts to soften. Then add the garlic, capers and vinegar.
Once the vinegar has evaporated, add the tomatoes, mix thoroughly and simmer for 15 minutes, stirring occasionally, until the vegetables are tender.
Meanwhile, cook the pasta as instructed.
Mix the parsley through the vegetable mixture, and season with black pepper and extra vinegar, to taste.
Drain the pasta, mix through the caponata and serve immediately.

Microwaving the chopped aubergine for 4–5 minutes before Step 1 can help to stop it from soaking up all of the oil. If you try this, Step 1 can be reduced to 1–2 minutes cooking time.